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Meat and Yoghurt Stew with Cauliflower Recipe

Meat and Yoghurt Stew with Cauliflower

Red Meat

Total Time : Serves 6

HOW TO PREPARE Meat and Yoghurt Stew with Cauliflower Recipe

Place lamb and water in a pot. Bring to boil and skim froth as it appears.

Add cinnamon stick, sweet pepper, MAGGI Less Salt Chicken Stock cube and onions. Cover and simmer for 1 hour or until meat is tender. Meat stock should be around 1 cup. Add more water if needed.

Combine yoghurt and corn flour and stir into the meat mixture, bring to boil under constant stirring. Simmer over low heat for 2-3 minutes.

Add cauliflower and simmer for another 8-10 minutes or until cauliflower florets are cooked. Stir in garlic and toasted pine seeds.

Serve with cooked rice.

Nutritional Information For Meat and Yoghurt Stew with Cauliflower Recipe

Per Portion of 300g

Energy : 287.00 Kcal
Protein : 28.00 g
Carbohydrate : 23.00 g
Fats : 9.10 g

Your Grocery List

  • ½ kg lean lamb shanks, cut into small cubes
  • 2½ cups water or 625 ml
  • 1 cinnamon stick
  • ½ teaspoon sweet pepper
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 1 large onion or 200 g, sliced
  • 4 cups low fat yoghurt or 1 kg
  • 1½ tablespoons corn flour
  • 500 g cauliflower, cut into small florets
  • 2 cloves garlic, crushed
  • 1 tablespoon pine seeds or 10 g, toasted


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